Mango Margs, Mango Bread, and What We're Eating in Hilo, Hawaii

Our neighbors have family over in Kona, and the family has mango trees.  Fortunately, these are very nice neighbors, and they shared mangoes with us, this week.  Yum! We started off with Mr. L's Big Island Mango Margaritas last Sunday - what a treat (photo below). We have been nibbling on fresh mango all week, but today Mr. L noticed they were about to be overripe.  I found this recipe for Mango Bread online, attributed to Sam Choy. The photo is above. 
It is delicious!  I made a few tweaks, though.  First off, I added a teaspoon of salt to the dry ingredients, just because any fruit or nut bread I have ever made has a little salt, and from what I read, the salt enhances the flavor.  
I did not have any shredded coconut (a casualty of the tenting clean-out, a few weeks ago) but I did have coconut extract, which gave it a great flavor.  My bread, though, does not have as much fiber.  Lastly, I baked for 55 minutes at 350. I checked at 45 minutes and the bread was still doughy in the middle.  55 minutes was perfect.  Anyway, if you have a bumper crop of mangoes, this is a great recipe.
And yes, the second loaf went to the neighbors as a thank-you.


Here is how the menus for the week are shaping up.  
Sunday:  Pan-Fried Ahi Over Salad Greens, Tomatoes, Fresh Croutons, and Sliced Avocado
Monday:  Spaghetti with Italian Chicken Sausage; Zucchini
Tuesday:  Kalua Pork, Cabbage, and Rice
Wednesday:  Chicken Chardonnay, Steamed Broccoli, and French Bread; Sliced Tomatoes
Thursday:  Tempura Shrimp, Rice, and Coleslaw
Friday:  Burritos and Fresh Guacamole
Saturday:  Tomatoes Stuffed with Tuna and Avocado; Home Fries
Cheers! Have a great week.  -C. Ironing